The fizz that characterises elderflower champagne is a result of bottling before the fermentation process has finished, normally this process is started by capturing wild yeast. This can cause problems: namely, lack of alcohol,...

It often surprises people when they realise that urban environments can supply a more diverse range of foods than rural areas can. This mass delusion of the bio diverse countryside manifests itself when you...

Eating the Dead – Foraging Edinburgh’s Graveyards With its abundance of green spaces Edinburgh’s wild food larder is pretty impressive – just a short and welcome step away from the heaving main streets, street...